Recipe Index. unexpected, delightful and worth getting to know, one sweet slice of history at a time.” — T. Susan Chang, NPR Kitchen Window “These well researched and written pages go far … Pull the sides of the foil up around the garlic to encase it. Or, preheat an indoor stovetop grill.Trim the ends off the eggplants, then cut them into 24 slices that are a little less than 1/2-inch thick. I love baking this pie in the iron skillet because the juices caramelize, which creates flavor! Remove the pan from the oven, and season with salt and pepper while warm.When summer’s ripe tomatoes come into season, I love to bake tomato pie.Piled into a pie crust and topped with seasonings and cheese, tomato pie is the perfect appetizer, lunch, or dinner. Turn the mixture onto a rimmed half sheet pan, and spread out the okra so that it is in one layer. Set aside a muffin pan with 12 wells. Cooking is a way to be creative and show love for your family and friends.
Always pour batter into a hot pan for the absolute crispiest crust. If they are medium to large in size, slice in half lengthwise or cut them on the diagonal into two to three pieces. Stir in the 1/2 cup Parmesan, garlic, salt and pepper to taste, and cream until combined. Place about 1 cup frosting on top of the cake, and spread decoratively.
Remove the pits, and slice into 1/4-inch slices. I have carefully curated 150 recipes to be made in one 12-inch cast-iron skillet. From Princess Beatrice to Meghan Markle Peel and slice the tomatoes and arrange them on top of the lettuce. Serve, or let cool and store in the fridge until time to serve.Before my daughter’s wedding two years ago, we were looking for a first-place course for the reception dinner, a starter to the meal that could be plated and placed on the table in advance.
Stir with a wooden spoon until the mixture comes together. For a decade or more, this has been my go-to potato side dish for summer barbecues all the way to holiday dinners. With a soup spoon, scoop out the seeds and discard.
Add the mayonnaise, buttermilk, Parmesan, lemon juice, Worcestershire, and hot sauce and whisk until smooth. Stir to combine. Become a member and you can create your own personal ‘Bookshelf’. Remove and serve at once. It’s an age-old concept, perfected in the 1930s when women were busy in the workforce, so meals were planned ahead. I am Anne Byrn, the New York Times best-selling cookbook author who has inspired millions of Americans to bake cake. You see, cooler temps slow down the growth of yeast, which means the rising dough stands still in the fridge until pulled out and placed in a warm spot to begin rising again.And the added bonus is that while the dough seems slow to rise, it is developing flavor and its texture is improving. Heat the oven to 375 degrees. Place the halves on a sheet pan and brush with olive oil. Add the carrots, apple, coconut, and pecans. It should sizzle. Turn the naan. Continue to mix with a wooden spoon or electric mixer until smooth. Season with salt and pepper.Turn the squash right side up, and drizzle honey, sorghum, or maple syrup into the well of the squash. Serve at once.I love the kitchen-sink concept of cooking. It will be less sticky and require less flour for rolling out, and thus, the bread doesn’t dry out from too much flour.Overnight rolls just taste better, too. Arrange avocado slices, then mango, then grapefruit. And she adds, "They wanted fat meat like pork for sustenance. And once the cornbread is baked to golden brown perfection, turn it out onto a board or rack - don’t let it sit in the pan!You want to slice that cornbread into crisp wedges and eat them hot with plenty of butter.Makes: 8 to 10 servings | Prep: 10 minutes | Cook: 12 to 15 minutesPlace a rack in the center of the oven, and heat the oven to 450 degrees F. Place the oil or bacon grease in a 12-inch cast-iron skillet and place the skillet in the oven while it heats.In a large bowl, whisk together the cornmeal and flour. Anne Byrn’s Frosted Two-Tone Cookies. Beloved by home cooks and professionals alike, the cast-iron skillet is one of the most versatile and cost-effective pieces of equipment in your kitchen. When the warm olive oil, onion, brown sugar, and red wine vinegar dressing is poured over, the greens wilt and the flavors combine. I had a favorite zucchini bread recipes and wondered how that bread would taste baked in a cake pan.